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Hey everyone it’s Wednesday, over the hump day for those who work Monday through Friday, only two more days until the weekend begins!

I have a treat for you today….a non-chicken recipe!! Yes, I know, I seem to be bombarding you with chicken recipes lately but we, well at least I, really like chicken and there are just so many more ways to cook chicken and serve it.

This is another one of those recipes that I pinned and kept passing up when I was preparing my weekly menu plan. I knew it looked tasty, I really did think that we would like it, I just thought it was too much food for two people. I was wrong….sort of. I ate two, Walt ate six (yes six at one time), and then he took the other four for lunch the next day.

With every slider he ate, Walt made sure to tell me that he liked them….a lot. I served them with a pasta salad which was a nice cool contrast to the smoky taste of the sliders. Don’t misunderstand, these are not spicy or hot, they merely have a sweet smoky flavor and the cool salad was a great accompaniment to them.

I made them exactly to the recipe and the they turned out perfectly however next time I am going to make one minor change, I am going to start out by rolling the meat into a meatball then flatten them and fry them with the onions instead of baking them, hoping they will have a little more of a “slider consistency and fit the bun a little better.

You could serve these for dinner like we did or make them as an appetizer, I promise they’ll be a hit either way. Try them…..they won’t disappoint!

SMOKEY MESQUITE BBQ MEATBALL SLIDERS

What You’ll Need:

1 pound ground beef

1 Kraft Fresh Take Smokey Mesquite BBQ variety package

1 egg

1/3 pound bacon, chopped

1 medium onion, chopped

1/4 cup Kraft Hickory BBQ sauce

3 slices Kraft Big Slice cheddar cheese

12 Hawaiian Rolls

Instructions:

Pre-heat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray

In the Kraft Fresh Take bag, use your hands to mix and combine the bag contents, ground beef and egg until evenly distributed

Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.

While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.

Add the onions to the skillet and reduce heat to medium, stirring often until tender.

Cut rolls in half and add one meatball to the bottom portion of each roll.

Brush the tops with BBQ sauce.

On top of the meatballs add the cheese slices, bacon bits and grilled onions.

Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.